Bring bones and water to a boil in a large stock pot. Skim off foam and discard. Add onions, carrots, celery, thyme, and peppercorns. Bring back to boil, then cover and reduce heat to simmer 4-12 hours. Add parsley during the last hour of cooking. Strain bones and vegetables from liquid and discard. Place stock into the refrigerator and let fat congeal overnight. Skim off fat and discard. You can freeze broth for up to 3 months.

Andrea, thanks so much for introducing me to bone broth (chicken). I use it as a soup for breakfast with vegetables and chicken. This just nourishes my soul and keeps me balanced with no cravings for sugar (YAY!). This is absolute wonderful in the winter or anytime for that matter. Better than eggs in terms of feeling nourished.